Thai chilies, Sambal belacan, Kerisik
Jeremy Taisey, Executive Chef
Jeremy (@quantumchef3) grew up near Seattle, Wa, but has lived and worked in the SF Bay Area, Las Vegas, and Beijing, China. Upon returning to Seattle he took the helm of the 4 Diamond rated Tulalip Bay as its Chef and GM and two years later he began focusing on the redevelopment and re-branding of Tulalip Bay into Tula Bene, a modern pastaria and chophouse. The restaurant went on to receive Wine Spectator's 'Best of Award of Excellence' and placement on Wine Spectator's ' Best Bet in Casino Dining- North America'.
Cooking and creating are two of my deepest passions, and yet I believe very strongly in simplicity; allowing quality ingredients to taste like themselves. I believe in true scratch cooking and using local seasonal ingredients, and I feel that my job as a chef is to serve as a conduit between the farmers, artisans, and my guests. I am also a firm believer in the power of food to bring people and cultures together.
This is super easy recipe. The only difficulty is in sourcing ingredients. But you can easily customize it based on what you are able to find where you live.
- Jeremy Taisey
Yield:
Ingredients:
2 large mangos, large dice
1/2 red or white onion, fine julienne
2 Thai chilies, finely sliced
2 tablespoons Sambal Belacan
purchased or homemade
1 tablespoon Kerisik (roasted coconut paste)
1/2 lime, juiced
1 oz purslane
1/2 tablespoon vegetable oil
Salt and pepper (to taste)
Method:
Gently mix the lime juice with the sambal. Fold in the mango, chilies, and onion.
Fold in the kerisik.
In a separate bowl, toss the purslane with the oil. The, fold the purslane into the bowl with the mango. Season with salt and pepper.
Malaysian Mango Kerabu Salad
Ingredients
- 2 large mangos, large dice
- 1/2 red or white onion, fine julienne
- 2 Thai chilies, finely sliced
- 2 tablespoons Sambal Belacan (purchased or homemade)
- 1 tablespoon Kerisik (roasted coconut paste)
- 1/2 lime, juiced
- 1 oz purslane
- 1/2 tablespoon vegetable oil
- Salt and pepper (to taste)
Instructions
- Gently mix the lime juice with the sambal. Fold in the mango, chilies, and onion.
- Fold in the kerisik.
- In a separate bowl, toss the purslane with the oil. The, fold the purslane into the bowl with the mango. Season with salt and pepper.
Notes
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